igatoni Bolognese is a comforting and hearty dish that hails from the Emilia-Romagna region of Italy. This classic meat sauce is slow-cooked to perfection, blending ground beef, pork, and aromatic vegetables with tomatoes, wine, and milk for a rich, flavorful sauce.
Ingredients:
- 1 lb (450 g) rigatoni pasta
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) red wine (optional)
- 28 oz (800 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp nutmeg
- Salt and pepper, to taste
- Olive oil for cooking
- Fresh basil or parsley, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions:
- Prepare the base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onions, carrots, and celery, and sauté until soft, about 7-8 minutes. Add the garlic and cook for another minute until fragrant.
- Brown the meat: Add the ground beef and pork to the pot. Break the meat up with a wooden spoon, cooking until browned and no longer pink, about 8-10 minutes. Season with salt and pepper.
- Deglaze with wine (optional): Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5-7 minutes until the wine has mostly evaporated.
- Add tomatoes and milk: Stir in the tomato paste, crushed tomatoes, and bay leaf. Lower the heat and pour in the milk. Add the oregano, thyme, and nutmeg. Let the sauce simmer on low heat for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
- Cook the pasta: About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Combine pasta and sauce: Remove the bay leaf from the sauce. Toss the cooked rigatoni in the sauce, ensuring every piece of pasta is coated. Let the pasta sit in the sauce for a minute or two to absorb the flavors.
- Serve: Plate the Rigatoni Bolognese, garnish with fresh basil or parsley, and sprinkle generously with grated Parmesan cheese.
Enjoy your hearty and flavorful Rigatoni Bolognese!
